Lamb Stew

17 ingredients
8 steps

Ingredients

  • 3 pounds lamb stew meat cubed
  • 1/4 teaspoon thyme or rosemary
  • 1 bay leaf
  • 6 potatoes
  • 6 carrots
  • 6 turnips optional
  • 12 white onions small, or yellow onions, quartered
  • 1 cup green peas
  • 1 cup green beans cut into 1 inch pieces
  • 4 tablespoons cooking oil
  • 1 tablespoon sugar
  • salt
  • pepper
  • 3 tablespoons flour
  • 3 cups beef bouillon
  • 1 cup canned tomatoes or 3 tbs tomato paste
  • 2 cloves garlic minced

Directions

  1. 1
    Dry lamb cubes and brown in hot oil in Dutch oven.
  2. 2
    When browned, sprinkle with the sugar and toss until sugar is light amber.
  3. 3
    Add salt and pepper and flour and stir well until all mixed.
  4. 4
    Add bouillon and let simmer for a few minutes to blend liquid with the flour.
  5. 5
    Add tomatoes or paste and herbs.
  6. 6
    Let simmer for about 1 hour, off heat.
  7. 7
    Skim what fat you can, add vegetables (not peas or green beans) and let simmer again for about 1 hour until vegetables are cooked.
  8. 8
    Now add peas an

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